Ingredients

  • Cabbage ½ head
  • SpinneysFOOD Sea Salt To taste
  • SpinneysFOOD Black Pepper, freshly ground To taste
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil For drizzling
  • Lemon 1
  • Tahini paste 140g
  • SpinneysFOOD Bottled Drinking Water 90ml
  • SpinneysFOOD Chilli Powder, optional ¼ tsp
  • Microgreens A handful

Nutrition (Per serving)

  • Calories 135
  • Fat 11.1g
  • Saturates 1.7g
  • Protein 3.1g
  • Carbs 7.5g
  • Sugars 3.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted cabbage with lemon and tahini sauce

Middle Eastern · 30 Mins Cook


  1. Preheat oven to 200°C, gas mark 6.
  2. Cut half a head of cabbage into 6 or 8 equal-sized wedges, cutting through the core and stem. Arrange the wedges in a single layer on a baking sheet. Season with the salt and pepper and drizzle with the olive oil. Flip the wedges and do the same on the other side.
  3. Bake the cabbage for 20-30 minutes, flipping halfway through. Roast until tender and golden-brown.
  4. To make the sauce, juice the lemon then combine the juice with the tahini paste in a small bowl. Slowly add the water, whisking until the sauce has a light, creamy consistency. Season with the chilli powder, sea salt and pepper.
  5. Place the roasted cabbage wedges on a platter. Drizzle with the lemon and tahini sauce and sprinkle with the micro greens.
  6. Serve hot or cold.